In Reply to: Shrimp Ceviche posted by Lesley Hendricks on March 09, 1997 at 16:30:48:

From the wonderful Palate Pleasures Recipe book by the Ladies Auxiliary
V.F.W. Post 3822.

First recipe by R.J. Tobin.

7 lbs. firm white fish (ie: barracuda, marlin, grouper, snook or corbina)
3 large green peppers
3 Tablespoons salt, heaping
6 oz. apple cider vinegar
4 large onions
6 hot peppers plus seeds
1 qt. fresh lime juice

(1) Remove all red meat from fish. Dice in 1/4 inch cubes. Put in large pan.

(2) Finely dice onions, sweet peppers and hot peppers. Lay diced vegetables on top of fish; add vinegar and salt; add the lime juice and
stir about 5 minutes.

(3) Place contents into a gallon jar with lid. Let stand at room temperature for 1 hour; then refrigerate. Ready to serve in 3 hours.